This should make 20-25 portions approx. and can last up to 10 days wrapped well and kept in the fridge, perfect for a party!
16g Bread Soda
333g (Dried) Dates
(you need to soak these ingredients overnight)
500g Self-Raising Flour
3g Mixed Spice
- Combine all of the dry ingredients.
- It may be easier to pulse the date mix quickly just to break them down so you don't have large pieces of dates in the puddings.
- Cream the butter and the bananas, then add the sugar.
- Combine the yogurt and the dates.
- Add the yogurt mix to the banana/sugar mix.
- Add the eggs to the mix.
- Then add the dry ingredients.
- Mix well and cook at 175/180 degrees or gas mark 4 for 30 mins.
- Check it's cooked by using a knife.
Once these are done turn out onto a wire tray and allow to cool. while they are cooking in the oven you can be making the Butterscotch Sauce, now this can be tricky but i'm going to try and explain it as best i can:
This should make about 1 litre, it may seem like a lot but you need some to seal the puddings and then for serving. This dish is such a comfort food dish its perfect for winter. The sauce will also keep in the fridge and can be served with some ice cream it will last up to 2 weeks in an airtight container.
220g Sugar (252g)
* i didn't have glucose at home when i made this recipe, if you do fantastic but if you don't im gonna try and explain how to do it and get the same/similar results.
- Heat a saucepan on high heat, i have a gas cooker so its more of a direct heat and would give the best results electric stoves tend to remain at a set temperature. But everyone knows how to work in their own kitchen and knows how to use their appliances.
- Add the sugar, water and glucose to a saucepan, (if you have no glucose add half as extra sugar and half the amount as extra water, i have the measurements above in brackets).
- Bring this mix to the boil.
- Cook to a caramel stage, do not stir.
- Allow the sugar to completely dissolve in the water.
- The colour should be reddish-brown, if you go further than this you risk burning the sugar.
- Once you have reached this stage add the cream, the sauce should slowly begin to thicken.
- Then add the butter.
- Allow to cool.
- Keep stored in the fridge.
Keep some of the sauce on the heat and dip the puddings into the sauce the just lightly coat them then return to the tray to cool, this just helps to retain their flavour by sealing them. This also helps to prolong their shelf life, it also gives them a moist appearance.
And that's it! i really hope you enjoy this recipe, its a winter and party favourite yes the sauce is rich but the pudding itself is so light. I would serve this with some good quality vanilla ice-cream i usually make my own as i love the rich home-made ice-cream flavour.